iiiiiiiiiiiiis his sauce game on fleek thouuuuuuuuuugh ?
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iiiiiiiiiiiiis his sauce game on fleek thouuuuuuuuuugh ?
Just so you all know as incognito as some of us losers are, this Forum really does have some influential readers like Mackenzie Scott (Bezos..)
Why do you think Druff has the Amazon banner on the bottom, forever..
(duh its Mackenzie Scott and you are all Welcome..)
garrett might be unwell
:dancingbabyQuote:
Originally Posted by garrett
Mackenzie is god
Quote:
Originally Posted by lol wow
i went through a phase where i was making fresh sauce and growing my own basil for it and etc etc and at some point it turned into a squeeze vs juice thing and i just started using rao's marinara with oregano and hot pepper flakes. i know im supposed to feel terrible about that somehow but i dont and its delicious.
im sure i could 'turn it up a notch' with garlic / onion powder but honestly it tastes fine, im not trying to win any awards.
like i learned a lot from those youtube pizza fetish videos but one of the first lessons was 'these people are fucking ridiculous'.
that said once i get my cheese matrix dialed in maybe ill revisit the sauce rabbithole.
listen far be it for me to criticize another mans sauce game was just making sure game was tight
Quote:
Originally Posted by garrett
Or maybe...just maybe...the Amazon banner at the bottom is Druffs affiliate link. which he has stated a number of times
I realize your apparent fetish of the day is Mackenzie Scott, but calm down son.
- Druff didnt put the banner up because of Mackenzie.
- Mackenzie doesn't browse PFA
- i highly doubt multi-billionaire Mackenzies first move is to log on to Amazon.com to buy pizza dough.
- Sonatine wasn't buying pizza dough. He was buying specialty flour (that I would imagine is not readily available at just any grocery store, so it makes complete sense)
- why is someone buying a pizza oven so far fetched to you that you need to call them out lol?
Look, whatever meds you are on, you need to be reevaluated. Up the dosage... whatever it is.
On another note, thank you tine for the tip about the caputo flour.
I've just started experimenting here and there with homemade pizzas but I have a whole lot to learn. I am a true novice at the whole game.
I can make a mean sauce, but I know very little about pizza dough.
Quote:
Originally Posted by Gordman
post back with experiences with it. fwiw i literally eyeball all my ingredients. caputo 00 is forgiving enough to let me get away with it.
also heres another piece of dough alpha; the more you work it, the less sticky it gets. like when it take it out of the proofing container its extremely sticky, almost runny feeling, but within 30 seconds of hand stretching the gluten it starts to actually act like a firm little ball.
at that point its just a question of getting flour on it, stretching it for a few seconds, letting it rest, stretching it a bit more, letting it rest.. its maybe a 10-15 minute process. like the videos where people proof over night and make window panes with their dough, thats all well and good but if i can get a perfectly good pizza in less than 3 hours from mix to serve, im just going to do it. it just requires a bit of creativity.
Pizza makes you fat.
Weird hobby to get into, no?
(I love pizza, but I only eat it like twice a year)
Any recommendations on pepperoni? A popular brand in NY is apparently Ezzo but I can't find it anywhere
Quote:
Originally Posted by RichardBrodiesCombover.
i just use boars head, the long skinny ones. ive been working at kind of a hot temp (675+) so they get a little char on the edges and curl up into little cups, its fucking incredible.
you can also pre-heat them to get those little cups if youre working at lower temps. like apparently people who do thick crust / sicilian / chicago style do that.